How to Make Raw Vegan Bounty Cake : 7 Steps (with Pictures)

I have always been a huge fan of the coconut chocolate combination, and Bounty Bar was my favorite chocolate growing up. Coconut and chocolate are a perfect match, this Raw Vegan Bounty Cake will bring back childhood memories of the popular Bounty bars. I hope you will like it!

Crust:

• 1 cup nuts of choice (I used almonds, but walnuts are great, or maybe a mix)
• 4 tbsp coconut oil, preferably neutral taste
• 1 tbsp maple syrup
• 1 tsp vanilla extract

Maybe some juicy dates of you want the crust to be more sticky

Coconut filling:

• 1 can of full fat coconut milk (about 400 ml)
• 250 grams shredded coconut (have some more at hand just in case)
• 4 tbsp coconut oil (makes the cake firmer when chilled)
• 1 tsp vanilla extract
• 2 tbsp maple syrup or other sweetener of choice
• 1/2 tsp salt

Topping:

150 grams dark vegan chocolate

Add the almonds, coconut oil, maple syrup and vanilla extract to the food processor and process half minute. If the batter is too dry, add some more coconut oil. It should be slightly sticky.

Dress an oven dish with plastic wrap and add the nut crust into the dish

Add the rest of the ingredients (coconut milk, coconut oil, maple syrup, coconut shreds, salt and vanilla) and process another half minute.

Spread the batter onto the nut crust.

Pour over the melted chocolate

Sprinkle with some shredded coconut or chopped nuts if desired, and put the cake into the fridge until set, about 3-4 hours. You can also freeze it, but remember to thaw it for about 30 minutes before serving, or else it will be hard as rock.

Cut into squares with a hot knife, and serve chilled. I like it best from the fridge, but it keeps forever in the freezer.

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